*  Exported from  MasterCook  *
                             My Favorite Chili
 Recipe By     : Jo Anne Merrill
 Serving Size  : 4    Preparation Time :1:00
 Categories    : Beef
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Pound         ground beef
    3      Tablespoons   chili powder
    6      Ounces        V-8® vegetable juice
      1/2  Cup           chopped onions
   32      Ounces        kidney beans -- drain and rinse
   16      Ounces        Italian tomatoes -- crushed
   16      Ounces        Mexican tomatoes -- stewed
    1      Dash          Worcestershire sauce
      Brown the ground beef and drain completely. Mix in chili powder and 
 onions and stir 2-3 minutes. Mix tomatoes and V-8 juice in large heavy 
 skillet with cover. Combine browned beef in pan with tomatoes.
      Simmer, stirring  occasionally, for approximately 40 minutes. Add 
 drained and rinsed kidney beans and continue to simmer for 15-20 minutes 
 longer. Cover and let set for up to 1 hour for flavors to blend.
      Serve with choice of sour cream, cheddar cheese, chopped green onions 
 or white onions and homemade cheese biscuits.
                    - - - - - - - - - - - - - - - - - - 
 Serving Ideas : Serve with fresh apple slices, coleslaw, cheddar biscuits.
 NOTES : For spicier chili and a different taste, use the V-8 hot and spicy 
        juice. Worcestershire sauce is optional but recommended.
              This recipe was developed many years ago when, as a Navy 
        wife, I often had to use the lowest price food and still get 
        nutritional and good-tasting meals prepared. We still love this 
        and often have it served with our favorite dishes of homemade 
        coleslaw, biscuits made with cheddar cheese and wheat germ, and 
        some fresh crisp apple slices.